This sweet potato brownies vegan recipe is the easiest, healthy gooey chocolate brownies.
It’s a healthy dairy-free sweet potato dessert that everyone loves!
If you love gooey chocolate brownies, you will love those sweet potato brownies!
They have an intense soft and sticky fudgy texture coming from the sweet potato puree. A perfect vegan treat!
How To Make Sweet Potato Brownies
This is an easy 1-bowl recipe using only 7 ingredients. Let’s see what you need and your alternatives.
- Sweet potato puree – see below to learn how to make your own puree in 15 minutes.
- Coconut sugar – or brown sugar or any unrefined crystal sugar you love.
- Maple syrup – or agave, coconut nectar, or brown rice syrup.
- Almond flour – or sunflower seed flour if you don’t eat nuts.
- Homemade Oat flour – you can make your own by pulsing rolled oats into a blender for 1 minute on high speed. You can replace this flour with spelt flour, all-purpose flour, or gluten-free flour if needed.
- Coconut oil – or light taste oil like almond oil, or avocado oil.
- Unsweetened cocoa powder
Making these brownies is very easy, all it takes is one bowl and 10 minutes of preparation.
Making the Puree
The key to making the most delicious sweet potato brownies vegan recipe is to make a smooth sweet potato puree.
- Vegetable steamer – this is my favorite method and the one I recommend the most. It takes only 15 minutes to steam peeled sweet potato cubes, and it will preserve all the vegetable nutrients.
- Microwave -while I don’t like cooking in my microwave, I want to tell you that yes, you can steam vegetables in the microwave in 6 minutes. See the recipe card for details. Note that you will lose the nutritional value of the vegetables with this method.
Making the Brownie Batter
To make the brownie batter, combine all the batter ingredients in the bowl of a food processor or blender.
Blend for about 30 to 60 seconds before adding the chocolate chips and blending again for a few seconds to distribute them or use a spatula to stir.
Baking the Brownies
Once the batter is ready, pour it into an 8-inch x 8-inch baking pan lined with parchment paper.
Take it to an oven preheated to 350°F (180°C), and bake it for 35 to 40 minutes.
Once the brownies are fudgy and ready, take the pan out of the oven and let it cool down for 10 minutes.
Take the brownies out of the pan and let them cool down on a cooling rack for another 20-30 minutes.
You can also freeze it for 10 minutes to set it perfectly.
Serving the brownies
Slice the brownies into 16 square and drizzle some of the following on top:
- Melted Vegan Chocolate
- Peanut Butter
- Almond Butter
Replacing Oat Flour
If you don’t have any oat flour or if you are allergic to oats, you can use regular wheat flour or almond flour in the same amount.
Replacing Almond Flour
If you don’t have any almond flour, you can swap it for oat flour, or regular wheat flour.
Replacing Maple Syrup
Yes, you can replace the maple syrup with coconut nectar or coconut sugar.
Maple syrup is used as a replacement for honey in this recipe.
Storing Sweet Potato Brownies
You can store these sweet potato brownies for up to 4 days in the fridge.
It’s also possible to freeze sweet potato brownies in the freezer.
My preferred way of doing that is to freeze each brownie square in its own ziplock bag to make it easier to thaw.
Frequently Asked Questions
Can I use coconut flour?
No, coconut flour is so water absorbent that the texture of the brownies would be too dry.
How to make gooey chocolate brownies with sweet potato?
The key is to precisely measure the sweet potato puree. In fact, you must measure the puree at room temperature, mashed, and packed in the cups.
Otherwise, weigh the puree for better precision. Never measure the puree hot has some water remained, and it will not be precise.
How to make fudgy brownies?
First, make sure you follow the baking time and check the baking process after 40 minutes.
Insert a pick in the center of the brownie. It should come out with a little sticky crumb but not too much.If you bake your brownie longer, it gets dryer and has a cake-like texture.
Next, cool the brownie in the fridge to intensify the fudgy texture.
Finally, don’t decrease the oil amount. Fudgy brownies have a higher fat to flour ratio.
Less fat means less fudgy texture too.
Can I use regular potatoes instead of sweet potatoes?
No, regular potatoes have a completely different taste.
If you don’t have sweet potatoes, choose one of my other brownie recipes:
- Chocolate Chickpea Brownies
- Peanut Butter Banana Brownies
- Gluten-Free Vegan Zucchini Brownies
- Vegan Black Bean Brownies – A 1-bowl Recipe
- Vegan No-bake Brownies Without Dates
What do sweet potato brownies taste like?
If you don’t like the taste of sweet potatoes, don’t worry! Sweet Potatoe Brownies don’t taste like sweet potatoes!
The vegetable only brings texture and structure to the brownie but you can’t tell they’re there!
Are sweet potato brownies healthy?
Yes, they are! One square has only 139 calories, some good fat, fiber, vitamins, and protein.
More Vegan Gluten-Free Desserts
If you love vegan, gluten-free desserts, you may also want to try these recipes.
Don’t forget to save your recipe on Pinterest to make this later!
Vegan Sweet Potato Brownies
- 1 large Sweet Potato - orange, steamed, pureed, you need exactly 12 oz (or 1 1/3 cup of packed sweet potato puree)
- ¼ cup Maple Syrup - or brown rice syrup or agave syrup
- ⅓ cup Coconut Sugar - or brown sugar
- ¼ cup Coconut Oil - melted or vegetable oil of your choice.
- ½ cup Almond Flour - or sunflower seed flour if nut-free
- ½ cup Oat Flour - or all-purpose flour, spelt flour, or gluten-free flour.
- ⅓ cup Unsweetened Cocoa Powder
- Preheat oven to 180°C (350°F).
- Line a brownie tray with parchment paper. I used an 8×8-inch pyrex pan. Set aside.
Prepare the sweet potato puree
- Peel a large orange sweet potato and dice it into small cubes.
- Place the sweet potato cubes into a steamer and cook for 15 minutes or until the cubes are soft and easy to smash into a puree.
- If you don't have a vegetable steamer, you can place the sweet potato cubes in a microwave-safe bowl. Cover it with a plate and microwave 5-6 minutes until soft. Note that microwave cooking will remove the nutritional value of sweet potato. It is not the method I recommend.
- Cool the sweet potato cubes at room temperature. They are ready to be mashed into a puree when no more steam release. It usually takes 10-15 minutes. Discard any water that may be left in the bowl if you choose the microwave method.
- Mash the sweet potato cubes into a puree using a fork or potato masher.
- Carefully weigh 12 oz (350 g) of sweet potato puree or 1 1/3 cup of puree. If you use cups, make sure you pack the puree very well in the cups to ensure the measurement is precise.
- In a food processor, add the sweet potato puree, maple syrup, coconut sugar, melted coconut oil, almond flour, oat flour, and unsweetened cocoa powder.
- Blend on high speed for about 30 seconds-1 minute or until all the ingredients are evenly combined. You may have to stop the food processor after 30 seconds, scrape down the sides of the bowl and repeat to ensure that all the ingredients are well combined. It usually takes no more than 1 minute of processing to get a sticky brownie batter.
- Add in chocolate chips and pulse 2-3 times to incorporate into the batter. Keep some chips to sprinkle on top of the brownie before baking if desired.
- Transfer the brownie batter onto the prepared brownie pan. Sprinkle the extra chocolate chips now if you kept some of them.
- Bake 35-40 minutes or until the top is set.
- Cool 10 minutes in the pan then release the brownie from the pan lifting the pieces of parchment paper.
- Cool down for 20-30 minutes on a cooling rack. After that time, I recommend placing the brownie in the freezer 10-12 minutes to cool faster and get the most intense fudgy texture. It will also make the brownie easier to slice without falling apart.
- Slice the brownie into 16 squares. This is optional but you drizzle some melted dark chocolate on top of the brownie before serving, as seen in the picture above.
- Store the brownie in an airtight box in the fridge for up to 4 days. You can store the brownies at room temperature for 2 days.
- Freeze in ziplock bags and defrost the day before.